Maroulosalata (Greek Romaine Salad) Recipe

Cooking Directions

• STEP 1.Start by washing and drying the romaine lettuce leaves. Tear them into bite-sized pieces and place them in a large salad bowl.
• STEP 2.Add the chopped fresh herbs, such as dill and parsley, to the bowl with the lettuce.
• STEP 3.In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the lettuce and herbs, and toss gently to coat everything evenly.
• STEP 5.Serve the Maroulosalata immediately as a side dish or as a light and refreshing main course.
• STEP 6.For added flavor, you can also sprinkle some crumbled feta cheese or Kalamata olives on top of the salad before serving.

Cooking Tips

• Make sure to thoroughly wash and dry the romaine lettuce leaves to remove any dirt or grit.
• You can adjust the amount of lemon juice and olive oil in the dressing according to your taste preferences.
• To make the salad ahead of time, keep the dressing separate and toss it with the lettuce and herbs just before serving to prevent wilting.
• For a heartier version of Maroulosalata, you can add some grilled chicken or shrimp on top of the salad.

Storage and Serving

• Maroulosalata is best served immediately after preparing to maintain its crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.
• Before serving leftover Maroulosalata, give it a quick toss to redistribute the dressing and freshen up the flavors.